1 crisp apple, such as Braeburn or Crispin, cored and diced with skin
1 teaspoon ground cinnamon…

1 C rolled “old-fashioned” oats
1 C cooked (leftovers!) rice, brown or white…

I’m not sure this qualifies as hash browned potatoes, but I do diced potatoes in the oven and we eat them like hash browns…

This recipe may look complicated but it really isn’t. If you make it often, it can be simplified by chopping several batches of fruit at a time and packaging them in separate packages.

Combine these great grains the night before so breakfast is ready when you are the next morning. This fragrant, hot cereal is good served with a little maple syrup or brown sugar and a splash of vanilla soy milk. Cinnamon or allspice may be used instead of cardamom.

Bake about 20 minutes. Watch carefully as they tend to burn easily.

Mix together all ingredients, except bananas, in a baking dish. Bake, uncovered, at 350 degrees F. for 1/2 hour. Remove from oven, stir, add more water if desired. Continue baking for an additional 1/2 hour. Stir in bananas. Serve immediately.

This was in a “Mother’s Day Brunch” menu in Cooking Light. I was very impressed! I changed cheese to soy cheese, but other than that, I thought it was great that they were using tofu!

Top spoonfuls of hot cooked polenta with your favorite breakfast/brunch foods. Try it smothered with baked beans and pineapple, or sliced fresh avocado and sweet grape tomatoes, or saute’ed spinach and mushrooms, or an assortment of roasted veggies.

This may also be made in a slow cooker overnight. Combine all of the ingredients and cook on low for 8 to 10 hours.